Effects of common cooking heat treatments on selenium content and speciation in garlic

Pérez, María Dolores; Maniero, Mariángeles Ávila; Londonio, Agustín; Smichowski, Patricia; Wuilloud, Rodolfo G.

doi:10.1016/j.jfca.2018.04.004

Cited by 23 publications

(8 citation statements)

References 31 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…In other studies on wheat [27], baking has been found to have a minimal effect on Se concentration, with Se losses of <5% attributed to the small sample size and the Se detection limits of the analytical method (ICP-OES). However, in studies on other food products, such as garlic [51], the Se losses resulting from baking were quite similar to those of our study, showing values of 16%. In that study, changes in the chemical Se form caused by heating were demonstrated, in particular, Se-methylSeCys and Se-Met, which might have been partially decomposed into other Se species [51].…”

Section: Discussionsupporting

confidence: 89%

“…However, in studies on other food products, such as garlic [51], the Se losses resulting from baking were quite similar to those of our study, showing values of 16%. In that study, changes in the chemical Se form caused by heating were demonstrated, in particular, Se-methylSeCys and Se-Met, which might have been partially decomposed into other Se species [51]. Therefore, in our case, it might also be expected that the heat generated during baking could have also decomposed Se-amino acids into other Se-compounds.…”

Section: Discussionsupporting

confidence: 89%

See 1 more Smart Citation

Effect of Processing on Some Quality Parameters of Flour and Bread Made from Wheat Grain Biofortified with Zn and Se

et al. 2021

View full text Add to dashboard Cite

Millions of people have inadequate Se and Zn intakes, but agronomic biofortification could prevent this. This study evaluated the effect of the combined Zn and Se biofortification on the quality parameters of grain, and on the composition of minerals (Zn, Se, Mg, Ca and Fe) and their availability in bread-making wheat (Triticum aestivum L.) products, white flour, wholemeal bread and white bread were evaluated. The studied treatments were soil Zn (no Zn, and 50 kg Zn ha−1) and foliar applications (0, 10 g Se ha−1, 8 kg Zn ha−1, and 10 g Se ha−1 + 8 kg Zn ha−1) and were tested in a two-year field experiment (2017–2018, 2018–2019). The foliar combined biofortification increased the concentration of both minerals in white flour, wholemeal bread and white bread by about 33%, 24% and 51%, respectively for Zn, and 3.3-fold, 3.4-fold and 2.7-fold for Se, showing a synergistic effect on Se concentration with the Se and Zn combination. While the loss of Zn and Se during the milling process was41% and 18%, respectively, baking caused a loss of 15% and 19%, respectively, for wholemeal bread, and up to 61% and 29% for Zn and Se for white bread. Hence, although the consumption of wholemeal bread instead of white bread may enhance Zn and Se intake more than biofortification, until consumption habits change, the biofortification of wheat can help to mitigate inadequate Zn and Se intakes in the general population.

show abstract

Section: Discussionsupporting

confidence: 89%

Section: Discussionsupporting

confidence: 89%

Effect of Processing on Some Quality Parameters of Flour and Bread Made from Wheat Grain Biofortified with Zn and Se

et al. 2021

View full text Add to dashboard Cite

show abstract

“…It is important to know that heat treatment may cause a loss of Se from food or transform Se speciation [82]. In the case of garlic, the more bioavailable organic Se fractions decreased due to protein denaturalization as a result of boiling, baking, microwaving and frying [83]. In contrast, boiling increased the SeMet concentration and reduced the Se(VI) content of cabbage [84].…”

Section: Biofortification and Consumability Of Functional Foodsmentioning

confidence: 99%

Effect of Se-Enriched Irrigation Water on the Biomass Production and Elemental Composition of Green Bean, Cabbage, Potato and Tomato

Ragályi

Takács

Füzy

et al. 2021

Plants

View full text Add to dashboard Cite

Additional Selenium (Se) intake may be recommended in areas of Se deficiency to prevent various human diseases. One possibility for this is biofortification. In this experiment, the effect of irrigation water containing 100 and 500 µg L−1 Se, in the form of Na2SeO4, on green bean, cabbage, potato and tomato was investigated in a greenhouse pot experiment with sand, silty sand and silt soils. The chlorophyll content index was usually improved by Se and was significantly higher in potato in sand and silty sand and in tomato in silty sand and silt soils. The Se content of edible plant parts increased 63-fold in the 100 µg L−1 Se treatment and almost 400-fold in the 500 µg L−1 Se treatment, averaged over the four species and the three soils. Irrigation water with a Se content of 100 µg L−1 may be suitable for the production of functional food in the case of green beans, potatoes and tomatoes. However, due to its greater Se accumulation, cabbage should only be irrigated with a lower Se concentration. The use of Se-enriched irrigation water might be a suitable method for Se biofortification without a significant reduction in plant biomass production and without a remarkable modification of other macro- and microelement contents.

show abstract

“…This difference may be attributable to the use of steamed rice in this study, as steaming alters the bioaccessibility of Se. In addition, cooking methods not only alter the form of Se in food [ 27 ] but also significantly affect the bioaccessibility of Se [ 28 ]. Virginia [ 29 ] found that compared with that in raw cabbage, the concentration of inorganic Se in boiled cabbage extract was four times lower, while the release and concentration of selenium–methionine (SeMet) was greater (by up to six times).…”

Section: Resultsmentioning

confidence: 99%

Effects of Dietary Supplements on the Bioaccessibility of Se, Zn and Cd in Rice: Preliminary Observations from In Vitro Gastrointestinal Simulation Tests

Zhang

et al. 2020

IJERPH

View full text Add to dashboard Cite

Trace elements such as selenium (Se) and zinc (Zn) are essential elements in the human body, while cadmium (Cd) has no physiological function. A high proportion of people consume dietary supplements to enhance the performance of the body or alter the nutrient contents within the body. Therefore, this study was conducted to evaluate the interaction effects of several popular dietary supplements on the bioaccessibility of Se, Zn and Cd in rice with the hope of identifying dietary supplements that can increase rice Se and Zn bioaccessibility but decrease rice Cd bioaccessibility. The results from in vitro gastrointestinal simulation tests showed that the bioaccessibility of these elements in rice was in the order of Cd (52.07%) > Zn (36.63%) > Se (10.19%) during the gastric phase and Zn (26.82%) > Cd (18.72%) > Se (14.70%) during the intestinal phase. The bioaccessibility of Se during the intestinal phase was greater than that during the gastric phase, and the bioaccessibility of Zn and Cd were the opposite. The bioaccessibility of Se significantly increased in response to vitamin C (VC), vitamin E (VE), vitamin B6 (VB6) and vitamin B9 (VB9), especially VC, which also increased the bioaccessibility of Zn and decreased that of Cd. Procyanidins (OPC), methionine (Met) and coenzyme Q10 (Q10) significantly reduced the bioaccessibility of Se. These results suggest that the reasonable use of dietary supplements can effectively regulate the in vivo contents of trace elements, which provide valuable information for developing health interventions to address problems for specific people, especially selenium-deficient people.

show abstract

Effects of common cooking heat treatments on selenium content and speciation in garlic

Cited by 23 publications

References 31 publications

Effect of Processing on Some Quality Parameters of Flour and Bread Made from Wheat Grain Biofortified with Zn and Se

Effect of Processing on Some Quality Parameters of Flour and Bread Made from Wheat Grain Biofortified with Zn and Se

Effect of Se-Enriched Irrigation Water on the Biomass Production and Elemental Composition of Green Bean, Cabbage, Potato and Tomato

Effects of Dietary Supplements on the Bioaccessibility of Se, Zn and Cd in Rice: Preliminary Observations from In Vitro Gastrointestinal Simulation Tests

Contact Info

Product

Resources

About